1. Dissolve the instant coffee with 1tsp boiling water, mix in vanilla essence.
2. Sift plain flour, cornstarch and icing sugar together. Then mix in full cream milk powder. Set aside.
3. Beat butter with brown sugar for one minute, add
in egg and beat until combined. Pour in the coffee mixture and beat
until combined.
4. Add in flour mixture and mix until combined. Put in almond flakes and mix until combined.
5. Spoon the dough into a full lined 8 inch square pan. Press down the
dough and cover with another piece of baking paper. Fold down the
overlaps and apply some pressure to level the dough. To have an idea of how to line and wrap, see this picture
6. Chill for 2 to 3 hours.
7. Preheat oven to 180C. Line 2 large baking trays with non stick baking paper
8. Remove chilled dough from fridge and cut into 4 long bars. Cut each bar into 6-7mm thick slices.
9. Arrange the dough slices with some space allocated for expansion. Keep balance of dough in fridge if not baked immediately
10 Bake for 15-17 minutes or until the edges take some some colour.